A1
describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using baking
Equipment Needed: Oven, baking tray/pan, thermometer (optional).
Temperature Control: Ovens have built-in thermostats, typically allowing settings from 250°F to 500°F (120°C to 260°C).
Example Food: Cookies, cakes, bread, casseroles.
describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using grilling
Equipment Needed: Grill (gas, charcoal, or electric), grill grate, tongs/spatula.
Temperature Control: Managed via flame size (gas), charcoal amount, or electric settings; can use a thermometer.
Example Food: Burgers, hot dogs, corn on the cob.
describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using boiling
Equipment Needed: Pot or saucepan, stovetop (gas or electric), lid (optional).
Temperature Control: Water boils at 212°F (100°C); use stovetop knobs to maintain a rolling boil.
Example Food: Pasta, hard-boiled eggs, vegetables.
describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using microwaving
Equipment Needed: Microwave oven, microwave-safe containers.
Temperature Control: Power levels can be adjusted (usually from 10% to 100%). Time-based cooking.
Example Food: Leftovers, frozen meals, mug cakes.
Explain and give examples of how taste impacts what we eat.
What it is: The basic flavors we sense—sweet, salty, sour, bitter, and umami.
Impact: We choose foods based on what tastes good to us.
Example: People often crave sweet desserts like chocolate cake or salty snacks like popcorn.
describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using air frying
Equipment Needed: Air fryer appliance, basket or tray.
Temperature Control: Digital or manual temperature settings, usually 300°F–400°F (150°C–200°C).
Example Food: French fries, chicken wings, roasted vegetables.
describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using a dutch oven
Equipment Needed: Dutch oven (cast iron or enameled), stovetop or oven (or campfire).
Temperature Control: Controlled via stovetop heat or oven temperature; cast iron retains heat evenly.
Example Food: Braised meats, chili, sourdough bread.
Explain and give examples of how smell impacts what we eat.
What it is: The aroma of food, sensed by the nose.
Impact: Smell strongly influences flavor and appetite.
Example: The smell of fresh bread or sizzling bacon can make us hungry even before tasting.
describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using pan frying
Equipment Needed: Frying pan or skillet, stovetop, spatula or tongs.
Temperature Control: Medium to high heat (325°F–375°F or 160°C–190°C); managed via stove settings.
Example Food: Fried eggs, pancakes, chicken cutlets.
describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using foil cooking
Equipment Needed: Aluminum foil, grill/oven/campfire.
Temperature Control: Indirect heat control depending on method used (campfire, oven, or grill).
Example Food: Foil packet meals (like fish with veggies), baked potatoes.
Describe how to manage your time when preparing a meal so components for each course are ready to serve at the correct time.
Some potential answers are but not limited to:
List all dishes and cooking times.
Start with what takes the longest, work backward from serving time.
Chop, marinate, and measure ingredients early.
Cook one item while prepping another.
Use foil, low oven, or fridge to hold dishes at the right temp.
Leave time for plating and final touches.
Explain and give examples of how texture impacts what we eat.
What it is: How food feels in the mouth—crunchy, creamy, chewy, etc.
Impact: Texture affects enjoyment and satisfaction.
Example: Crunchy chips are appealing, while soggy ones may be unappetizing.
describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using broiling
Equipment Needed: Oven with broiler setting, broiler pan or baking sheet.
Temperature Control: Broilers typically reach 500–550°F (260–290°C); heat comes from the top. Timing is crucial.
Example Food: Steaks, fish fillets, garlic bread.
describe the equipment needed, how temperature control is maintained, and name at least one food that can be cooked using simmering
Equipment Needed: Pot or saucepan, stovetop.
Temperature Control: Lower heat than boiling (180°F–205°F or 82°C–96°C); small bubbles form but do not boil vigorously.
Example Food: Soups, stews, sauces.
Discuss the benefits of using a camp stove on an outing vs. a charcoal or wood fire.
Camp stoves are more portable, quick, clean, safe and are easier to use than campfires
Thats the resrant this food is from
what is burgerville
(burgerville tigard for bonus points)